CHICKEN MARINARA
I am posting this because an Italian patient of mine didn't have any family recipes passed on to him (due to adoption). Now I can just print it out if need ever arises again! lol This is the recipe my Sicilian mother and grandmother taught me. It is simple, delicious and one of my favorite comfort foods. It is much quicker than marinara with beef or pork (i.e. sausage or meatballs)--ENJOY! And please don't tell my grandmother I posted this family recipe online.
Provided by Doxie lover in the
Categories Low Cholesterol
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Sauté garlic in 1 Tbsp olive oil until lightly brown and set aside. Cut chicken into bite-size pieces.
- Cook chicken, mushrooms and onion in same skillet with remaining olive oil until chicken is white throughout, seasoning with salt and pepper as preferred.
- Add tomato paste, cooked garlic and mix well.
- Add crushed tomatoes, basil, and water and mix well. Bring to boil, then lower to a simmer and covering sauce with a lid for an hour. Stir occasionally and season with salt and pepper as desired.
- Midway, add wine and stir well and resume covered simmering.
- During last fifteen minutes or so, cook pasta according to directions on package.
- In large bowl, pour sauce over cooked pasta and mix well.
- Sprinkle cheese on top and serve!
QUICK & EASY CHICKEN MARINARA
This is a nice dish when you're in a hurry. It jazzes up bottled spaghetti sauce nicely for those nights you don't have time make sauce from scratch. Serve with a caesar salad and some French bread and you have a quick, satisfying meal.
Provided by DDW7976
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a non-stick skillet coated with cooking spray cook chicken for approx.
- 4-5 minutes on each side.
- Don't over cook there is additional heating time at the end.
- Remove from pan and keep warm.
- Add mushrooms, garlic, basil, and Italian seasoning.
- Saute until mushrooms are tender.
- Stir in spaghetti sauce and red wine.
- Add chicken, cover and simmer 10 minutes or until heated through.
- Serve over pasta.
CHICKEN MARINARA
Garlic and basil flavor the tomato sauce that coats this tender Chicken Marinara. A friend gave me this skillet recipe several years ago. It's easy to make using pre-sliced mushrooms, commercial pasta sauce and quick-cooking pasta. -Kathleen Williams, St Albans, West Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-6 minutes on each side or until a thermometer reads 170°; remove and keep warm., In the same skillet, saute the mushrooms, garlic, basil and Italian seasoning until mushrooms are tender. Stir in spaghetti sauce and wine. Add chicken; cover and simmer for 10 minutes or until heated through. Serve with pasta.
Nutrition Facts : Calories 241 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 930mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 4g fiber), Protein 27g protein.
MARINARA POACHED CHICKEN FROM FROZEN
It's dinnertime, and suddenly you realize you haven't thawed the chicken breasts. No problem! With this recipe, you can gently cook them right from the freezer in marinara sauce, which infuses the chicken with flavor and moisture. Add some spaghetti and boom! A complete dinner with just 15 minutes of work.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Add the chicken to a large skillet and cover completely with the marinara sauce. Bring the marinara to a simmer over high heat, then reduce the heat to low. Cover and simmer, flipping the chicken once halfway through and rotating the pan every so often to ensure even cooking, until an instant-read thermometer inserted into the thickest part of chicken reaches 165 degrees F, 30 to 35 minutes.
- Meanwhile, bring a pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Drain the pasta, reserving 1/4 cup cooking water.
- Remove the chicken from the marinara sauce, then slice it and season with 1 teaspoon salt. Add the pasta and reserved cooking water to the marinara sauce and cook over medium-low heat, tossing occasionally, until the sauce coats the pasta, 1 to 2 minutes.
- To serve, divide the pasta among 4 plates and top each with some sliced chicken and parsley if using.
CHICKEN PARMESAN WITH MY MOTHER'S MARINARA SAUCE AND BUCATINI
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h50m
Yield 2 to 4 servings
Number Of Ingredients 20
Steps:
- For the sauce: Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the onion and a pinch of salt and cook for a few minutes until the onions are softened slightly but not brown. Stir in the garlic, sugar and red pepper flakes. (If the onions begin to brown, add a splash of water.)
- Stir in the grated carrots and the remaining 2 tablespoons olive oil and continue to cook until the carrots soften, about 2 minutes. Add the canned tomatoes and use a wooden spoon to break up some of the whole tomatoes. Cook over medium heat, stirring from time to time, until the tomatoes are fairly broken down and the sauce has thickened, at least 30 minutes. Season to taste and add water as necessary. Stir in the basil leaves. Keep the sauce warm.
- For the chicken: Lay a piece of chicken between two pieces of plastic wrap and use the smooth side of a meat mallet to pound into a 1/4-inch-thick cutlet. Repeat with remaining cutlet then slice both pieces in half.
- Line a baking sheet with paper towels and set aside. Combine the breadcrumbs and garlic powder in a shallow dish. Crack the eggs in a second shallow dish and whisk to blend. Sprinkle the chicken pieces on both sides with salt and dip each thoroughly in the eggs; transfer to the breadcrumbs to thoroughly coat. Place the chicken on the paper towels.
- For the pasta: Bring a large pot of water to a rolling boil. Add a generous amount of salt. (The pasta water should taste like seawater.) Add the pasta to the pot and stir so it doesn't stick. Cook the pasta according to the package directions until al dente (chewy but not hard or raw tasting). Drain well and set aside.
- To finish the chicken: Fill a medium cast-iron skillet with about 1/3 to 1/2 cup canola oil (to come about 1/4 of the way up the sides) and heat over medium until the oil is just barely starting to smoke. Sprinkle the top of each cutlet with salt and gently place in the oil, salted-side down. Add the butter to the pan and as it begins to foam, shake the pan gently. Cook on the first side until golden brown, 3 to 4 minutes. Gently flip to the second side, sprinkle with salt and carefully spoon some of the hot oil mixture on top. Cook until golden brown and cooked through, an additional 2 to 3 minutes, then remove from the pan with a slotted spatula to clean paper towels to drain slightly.
- Preheat the broiler with the rack in the highest position. Divide the sauce between 2 medium bowls, one for the pasta and one for the chicken Parmesan.
- To assemble the chicken Parmesan, add some tomato sauce to a small cast-iron skillet or baking dish. Layer with a couple mozzarella slices and the basil. Put one of the fried chicken cutlets on top of the basil, followed by another spoonful of sauce, then a second layer of mozzarella. Place the second chicken cutlet next, followed by a third layer of sauce, more mozzarella and a large sprinkle of Parmesan. Repeat with the remaining pieces of chicken and other ingredients in a second small cast-iron skillet. Place the skillets on a sheet tray and broil until the cheese is melted and slightly browned, 4 to 5 minutes. Top with more freshly grated Parmesan.
- Toss the pasta and sauce together in a large bowl and taste for seasoning. Top with grated Parmesan. Serve with the skillets of chicken parm.
CHICKEN WITH VEGETABLE MARINARA SAUCE
Ramp up this cheesy bacon-infused marinara with sliced zucchini and carrots. Your kids will love every bite of this Chicken with Vegetable Marinara.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings, 1-3/4 cups each
Number Of Ingredients 9
Steps:
- Cook and stir bacon in large saucepan on medium heat 4 min. or until crisp. Use slotted spoon to transfer bacon from pan to medium bowl. Discard all but 2 tsp. drippings from pan.
- Add chicken and oregano to reserved drippings in pan; cook and stir 5 min. or until chicken is no longer pink. Add to bacon.
- Add carrots to saucepan; cook and stir 2 min. Add broth, pasta sauce and pasta; stir. Bring to boil on high heat; simmer on medium-low heat 5 min. Stir in zucchini and chicken mixture; simmer 8 to 10 min. or until chicken is done and pasta is tender. Top with cheese.
Nutrition Facts : Calories 460, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 41 g
CHICKEN MARINARA WITH PASTA
My son Logan, 11, and I created this basic but very good dish. It was the first meal he made all by himself (with supervision, of course). Best of all, it was a real hit with the three friends he invited for dinner." -Joanie Fuson, Indianapolis, Indiana
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Flatten chicken to 1/2-in. thickness; place in a large resealable plastic bag. Add salad dressing. Seal bag and turn to coat; refrigerate for 30 minutes., Meanwhile, in a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, parsley, oregano, brown sugar, salt and pepper. Bring to a boil; Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened, stirring occasionally., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until no longer pink. When chicken is cool enough to handle, cut into 1/4-in. strips., Meanwhile, cook spaghetti according to package directions. Stir Parmesan cheese into sauce. Drain spaghetti. Serve with chicken and sauce; sprinkle with mozzarella cheese.
Nutrition Facts : Calories 389 calories, Fat 8g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 438mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 8g fiber), Protein 35g protein. Diabetic Exchanges
GARLIC CHICKEN MARINARA
A great alternative to traditional spaghetti marinara. Beware, this is truly for garlic lovers!
Provided by Devin Kinyon
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 12
Steps:
- In a large skillet pan fry the boneless skinless chicken breasts in the olive oil and half of the head of minced garlic. Cook chicken until the juices run clear.
- In a large saucepan bring stewed tomatoes, the other half of the garlic, onion, mushrooms, fresh tomatoes, red and green bell pepper, corn and beer to a boil. When sauce is boiling, add the cooked chicken and simmer for 1 hour.
- In a large pot cook with boiling salted water cook angel hair pasta until al dente. Drain.
- Toss pasta with garlic chicken sauce. Serve warm.
Nutrition Facts : Calories 398.1 calories, Carbohydrate 55.4 g, Cholesterol 51.3 mg, Fat 6.9 g, Fiber 6.1 g, Protein 30.7 g, SaturatedFat 0.9 g, Sodium 467.9 mg, Sugar 10.7 g
THE BEST PARMESAN CHICKEN BAKE
This chicken Parmesan is done casserole style (so, no breading or frying!), but still offers up that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
- Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
- Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 477 calories, Carbohydrate 28 g, Cholesterol 100.2 mg, Fat 21.7 g, Fiber 3.4 g, Protein 40.3 g, SaturatedFat 8.2 g, Sodium 1022.4 mg, Sugar 8.9 g
CHICKEN MARINARA
If some people in your family prefer dark-meat chicken and others prefer light, this recipe is a good choice. It offers both with a delightful marinara sauce.
Provided by Allrecipes Member
Time 1h10m
Yield 2
Number Of Ingredients 13
Steps:
- In a skillet, saute onion and garlic in oil until crisp tender. Stir in the tomato sauce, parsley, salt, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
- Place flour in a resealable plastic bag. Add chicken, one piece at a time, and shake to coat. In a skillet, cook chicken in butter until lightly browned on all sides. Place skin side up in a greased shallow 1-1/2-qt. baking dish. Pour sauce over chicken. Cover and bake at 350 degrees F for 35 minutes. Uncover; sprinkle with Parmesan. Bake 5-15 minutes longer or until chicken juices run clear.
Nutrition Facts : Calories 734.7 calories, Carbohydrate 19.9 g, Cholesterol 205.3 mg, Fat 51.1 g, Fiber 2.4 g, Protein 47.7 g, SaturatedFat 18.5 g, Sodium 1149 mg, Sugar 5 g
CHICKEN MARINARA RECIPE BY TASTY
Here's what you need: rotini pasta, rotisserie chicken, marinara pasta sauce, bell pepper, apple, juice box
Provided by Claire Nolan
Categories Lunch
Yield 1 serving
Number Of Ingredients 6
Steps:
- Heat up rotisserie chicken and marinara sauce.
- Place cooked pasta in a thermos followed by hot chicken and marinara sauce.
- Shake to mix and place in lunch box along with sliced bell peppers.
- Slice an apple and reassemble slices around the core. Wrap with a rubber band to prevent browning.
- Pack bento box in the lunchbox with a frozen juice box and a fork.
- Enjoy!
Nutrition Facts : Calories 629 calories, Carbohydrate 126 grams, Fat 5 grams, Fiber 12 grams, Protein 24 grams, Sugar 49 grams
CHICKEN & PASTA WITH MARINARA SAUCE
OMG! You've got to try this! My DH created this 10 years ago. I forgot how wonderful it tastes. There was a time where we had this at least once a week! I'm posting this in response to someone had 3 chicken breasts and wanted a quick and easy recipe that would feed 5. This will feed five, but they will be fighting over the leftovers (if there are any!).
Provided by Claudia Dawn
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In large, heavy skillet, heat the oil over medium heat until it is hot but not smoking.
- Add the garlic and onions; sauté until golden-- about 3 to 4 minutes.
- Add spices and chicken chunks; cook through--about 10 minutes.
- Add stewed Italian style tomatoes to chicken/Marinara sauce.
- Simmer while cooking pasta according to package directions.
- Toss Marinara sauce gently with cooked pasta; serve immediately, sprinkled with Parmesan cheese.
Nutrition Facts : Calories 659.9, Fat 29.1, SaturatedFat 6.5, Cholesterol 95.5, Sodium 616.6, Carbohydrate 58.4, Fiber 4.4, Sugar 11.2, Protein 41.1
CHICKEN MARINARA SKILLET RECIPE BY TASTY
Here's what you need: green pepper, red onion, green onion, tomato, Rotel Chillies, chicken seasoning, fresh basil leaf, fresh cilantro leaves, corn, tricolor rotini noodles, whole chicken, tomato paste, marinara sauce
Provided by Tayron Butler
Categories Dinner
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a mixing bowl, combine green pepper, red onion, green onion, and tomato. Coat with tomato paste and mix in chicken seasoning, cilantro, and basil. Add mixture to a large cooking skillet on low heat and saute to combine.After 5 minutes of simmering, add shredded chicken and mix well.
- In a bowl with 3 quarts of water, boil pasta. Once cooked to al dente, add to the skillet with veggies and chicken.
- Add corn and marinara sauce and mix well to combine.
- Remove from heat and serve warm.
Nutrition Facts : Calories 479 calories, Carbohydrate 36 grams, Fat 23 grams, Fiber 6 grams, Protein 30 grams, Sugar 8 grams
CHICKEN MARINARA STIR-FRY
Make and share this Chicken Marinara Stir-Fry recipe from Food.com.
Provided by SweetySJD
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Drain tomatoes, reserve juice, and set aside.
- In a bowl, combine cornstarch, tomato sauce, chicken broth, wine, seasonings and reserved juice. Stir until smooth. Set aside.
- In a large skillet or wok, stir-fry chicken and garlic in hot oil until no longer pink. Remove and keep warm.
- In same skillet, stir-fry onion and pepper for 4 minutes. Add eggplant; stir-fry for 4-5 minutes or until tender.
- Stir sauce; add to pan. Bring to a boil; cook and stir 2 minutes, until thick.
- Add chicken and tomatoes; heat through.
- Serve over pasta. Top with parmesan cheese.
CHICKEN MARINARA FOR TWO
If some people in your family prefer dark-meat chicken and others prefer light, this recipe is a good choice. It offers both with a delightful marinara sauce.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a skillet, saute onion and garlic in oil until crisp tender. Stir in the tomato sauce, parsley, salt, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Place flour in a resealable plastic bag. Add chicken, one piece at a time, and shake to coat. , In a skillet, cook chicken in butter until lightly browned on all sides. Place skin side up in a greased shallow 1-1/2-qt. baking dish. Pour sauce over chicken. , Cover and bake at 350° for 35 minutes. Uncover; sprinkle with Parmesan. Bake 5-15 minutes longer or until chicken juices run clear.
Nutrition Facts : Calories 420 calories, Fat 20g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 1104mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 39g protein.
# 1 BAKED CHICKEN WITH MARINARA SAUCE
Make and share this # 1 Baked Chicken With Marinara Sauce recipe from Food.com.
Provided by Timothy H.
Categories Whole Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash chicken well under cold water, pat dry.Combine flour,salt and pepper on a paper bag or plastic bag. Add pieces a few at a time and shake until coated with flour mixture. Place chicken in a shallow baking dish. Dot with butter.
- Bake at 450 for 25 minutes. Remove from oven then pour the marinara sauce over the chicken. Sprinkle with dillweed and cheese. Reduce heat to 350 and bake 25 minutes. Serve hoy or cold.
Nutrition Facts : Calories 963.8, Fat 63.6, SaturatedFat 21, Cholesterol 280.5, Sodium 1483.8, Carbohydrate 25.5, Fiber 1, Sugar 10.5, Protein 68.3
CHICKEN MARINARA
Steps:
- Heat 4 tablespoons olive oil in heavy large saucepan over medium heat. Add garlic and shallots and sauté until tender, about 4 minutes. Add tomatoes, oregano, and crushed red pepper. Simmer until sauce thickens, about 10 minutes. Mix in basil and season to taste with salt and pepper.
- Blend breadcrumbs and Parmesan cheese in small bowl. Place flour and eggs in separate shallow bowls. Coat chicken with flour, then eggs, then breadcrumb mixture, patting to adhere.
- Heat remaining 3 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add chicken and sauté until golden brown, about 4 minutes per side. Spoon 1/4 cup sauce over each chicken breast. Sprinkle with mozzarella cheese. Reduce heat to medium. Cover; cook until chicken is cooked through and cheese is melted, about 5 minutes. Rewarm remaining sauce; serve alongside chicken.
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